Stevia is a natural herbal sweetener, made from the leaves of Stevia rebaudiana, a shrub native to Paraguay.
It is 10 to 15 times more sweet than sucrose (table sugar) in its natural form, a green powder. Its natural sweeting
does not cause an elevation in blood sugar, according to most experts, and some believe it may even reduce blood
sugar. Some scientific research indicates that stevia normalizes blood sugar levels. (Consult your doctor if you
are diabetic or hypoglycemic, and ask for information on the studies which are the foundation for their opinion.)

Some claim that it helps with digestion, reduces cravings for food, alcohol or tobacco, helps with various skin
conditions, promotes healing of wounds, and has an antimicrobal effect.

Stevia can be used in cooking and baking. It is very stable. Powdered and liquid extracts of stevia (usually clear
or white) are very concentrated and have a sweetness 100 to 300 times that of table sugar. Natural stevia (a green
powder) is about 10 times as sweet as table sugar, so substitute stevia for sugar in recipes accordingly. Note
that stevia, whether powder or liquid, does not carmelize as regular sugar does.

Japan is the largest user of stevia - they use more than 1,000 tons of it annually! Extensive testing there has
shown stevia to be a safe product for human consumption, with no reports of toxicity.

Stevia has essentially no calories, so it may be useful in weight control or reduction when used to replace ordinary
sugars. Since it can be used in cooking and baking, it is more useful artificial sweeteners. Most health conscious
people would agree that it is preferable to artificial sweeteners in any food, regardles of whether or not it is
to be cooked.

Commercial products vary, so start with a reliable health food store's recommendations or a standardized, well-known
and respected health company's product. There are several books and links below for you to find out more about
this amazing natural sweetener.